Dairy & Eggs
Substitutes for Mascarpone (Fresh) in gelato
Mascarpone is a rich Italian fresh cheese made by acidifying cream, with about 44% fat and 52% total solids. In gelato it acts as a concentrated dairy-fat and flavor ingredient, adding body and a creamy tang while contributing almost no anti-freezing power. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then -6% solids, adjust to compensate.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Swap ~1:1, then -6% fat, -8% solids, adjust to compensate.
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